Smoked Tuna Belly Tacos

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

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• 2

  Brush the tuna with a light layer of olive oil then coat with a layer of Traeger Chicken Rub. Let tuna sit for 10 minutes while coleslaw is prepared.

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  Ingredients

  • 3 Pound ahi tuna belly

  • 3 Tablespoon olive oil

  • 1/4 Cup Traeger Chicken Rub

• 3

  For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper and fish sauce.

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  Ingredients

  • 1 1/2 inch ginger, grated

  • 3 Tablespoon seasoned rice vinegar

  • 1 Tablespoon honey

  • 1/8 Teaspoon crushed red pepper

  • 1/2 Teaspoon salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1/4 Teaspoon fish sauce

• 4

  In a large bowl, toss together the pineapple, cabbage and carrots. Combine thoroughly with dressing.

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  Ingredients

  • 1 Large fresh pineapple, cored, peeled and thinly sliced

  • 1 Head cabbage, shredded

  • 2 Large carrots, grated

• 5

  Place the fish directly on the grill grate and cook for 3 minutes on each side.

  

  Grill: 500 ˚F

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• 6

  Remove the fish from the Traeger and let it rest for 5 minutes before thinly slicing.

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• 7

  Assemble the tacos with the fish and coleslaw then top with chopped cilantro. Enjoy!

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  Ingredients

  • 12 (4 inch) flour tortillas

  • 3 Tablespoon chopped cilantro, for garnish